Making dry caramel: Cover the bottom of a medium-sized, heavy bottomed saucepan with a thin layer of sugar (about ⅕ of the sugar).

Place over medium-high heat. As soon as the sugar starts to melt, lower the heat to low. Gently shake the saucepan if needed, to spread out the sugar so that it melts evenly. Reduce the heat even further if you notice that some of the sugar is already caramelizing while parts of it haven't melted yet. Tip: Once most of the sugar has melted, you can gently push the remaining sugar crystals towards the melted sugar with a heatproof spatula.

Pour another thin layer of sugar over the melted sugar. Repeat this process until you've added all of the sugar. I melted the sugar in 5 stages. Tip: Don’t worry if you get sugar clumps in the caramel. Just lower the heat if needed to avoid burning the caramel and stir until all the sugar melts.

Keep cooking, stirring as needed, until all the sugar has melted and turned amber. A light colored caramel will be sweeter than a darker one. The more you cook the caramel, the deeper the flavor and the more bitter it will become.

Making caramel sauce: Turn the heat off. Keeping the saucepan far from you, add the butter and stir immediately with a heatproof spatula until fully combined. The extremely hot caramel will bubble up so please be very careful not to burn yourself.

Gradually pour in the heavy cream (160 g/5.6 oz.), stirring constantly to avoid lumps. If you add too much heavy cream in one go, the caramel will become lumpy. Add it very slowly and make sure it's not cold. If you forgot to take it out of the fridge, briefly heat it in the microwave before using it. Tip: If there are lumps in the caramel, return to low heat and stir until completely smooth. Note that the longer you cook the caramel sauce, the thicker it will be.

Transfer to another container to stop the cooking process. Set aside to cool down slightly while you prepare the chocolate ganache.

Making chocolate ganache: Place the chopped chocolate in a large microwave-safe bowl. Heat in the microwave in 20-second increments, stirring in-between, until completely melted. Set aside. Tip: Make sure the bowl is completely dry before adding the chocolate. Droplets of water could cause the chocolate to seize making it thick and lumpy.

Heat the heavy cream (40 g/1.4 oz.) and honey until simmering (not boiling). Pour over the melted chocolate in 2-3 additions, stirring until fully combined.

Pour the caramel sauce over the chocolate ganache and stir with a spoon to combine. Add a pinch of salt (or to taste). See recipe notes below if you'd like to stop at this point and skip the cold heavy cream (next step),

Mix in the cold heavy cream (120 g/4.2 oz.). The ganache will be very runny at this point. Optional: If the ganache isn't completely smooth, strain it through a fine mesh sieve to get rid of any caramel pieces before chilling it.

Cover and chill for 3 hours or until cold (ideally overnight).

Transfer the chilled ganache to a mixing bowl. The ganache should be cold or it won't whip properly. Mix with a hand mixer (on low speed) for about 2 minutes or until fluffy and just firm enough to pipe. Avoid mixing it for too long or it might become grainy. Tip: It's best to whip the ganache when you plan on using it. It will deflate with time.

Fill a piping bag fitted with desired tip with caramel ganache and chill if needed before use. Enjoy!